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Crockpot Chicken Birria Tacos

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Ingredients
  

  • The Sauce:
  • 5 guajillo chiles
  • 2 ancho chiles
  • 2 chipotle peppers in adobo sauce
  • 4 roma tomatoes
  • 10 cilantro sprigs
  • 1 small yellow onion
  • 1 tbsp cumin
  • 1 tbsp thyme
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 2 tbsp oregano
  • 2 tsp cinnamon
  • 2 tsp all spice
  • 2-3 tbsp sugar
  • 1 lime juiced
  • 3 garlic cloves
  • 1/2 cup chicken broth
  • -
  • The other ingredients:
  • 5 chicken thighs
  • 2-3 cups chicken broth or water
  • 4 bay leaves
  • corn tortilla
  • mozzarella cheese
  • onion chopped (garnish)
  • cilantro chopped (garnish)
  • limes garnish

Instructions
 

  • Boil your tomatoes and peppers minus the chipotle peppers. Boil til soft and carefully remove tomato skin. Let cool.
  • Put your boiled tomatoes and peppers in a blender along with all your ingredients listed under ‘sauce’. Blend until smooth! Taste to see what you might want to add. (The taste is a bit different so don’t freak out. Once it cooks for awhile it’s delicious!)
  • I seasoned my chicken with some adobo seasoning. Added the chicken to my crock along with some chopped onions. That’s optional.
  • Pour sauce over chicken along with chicken broth. Give it a good mix. Plop only your bay leaves and cook on high for 4 hours in your crockpot.
  • After 4 hours carefully remove chicken and discard bay leaves. Shred your chicken and then put it back in. Let cook 30 more minutes.
  • Once done. Dip your tortillas in the sauce. Place in skillet with a little bit of oil. Top one half side with shredded chicken and mozzarella. Fold over into a taco. Repeat.
  • Ladle out some broth(consommé) from your crockpot and pour into a bowl. Top your tacos with onions, cilantro and lime juice. Dip your tacos is broth (consommé) and enjoy!